I am desperately trying to get back into my routine with baking. It’s been a rough go-around but hopefully as the weather cools and hopefully my health comes back I’ll be able to keep going.
I enlisted my husband Scott to help out since he is excellent at making cheesecake and I just couldn’t manage to stand for that long. Luckily I was feeling up to making the caramel and despite a near disaster I ended up making it work.
I didn’t have spice cookies on hand and I was really feeling like graham crackers so I subbed those in for the cookies. Kind of funny considering Dorie subbed the cookies for graham crackers to make this. This cheesecake kept flirting with disaster when we realized we hadn’t boiled quite enough water for the bath and then my caramel sauce went super topsy turvy for a bit before coming around. In the end, it all turned out.
I really liked the texture and flavor of this cheesecake and it was perfect with the caramel sauce. Although now I have extra caramel sauce and I also have spoons that fit right in the jar I’m keeping it in so that may be a problem.
This is the kind of tart that my mom would declare outrageous. I can almost hear her say ‘Christie, this is outrageous!’ as she takes another bite with wide eyes. This is her way of saying that something is good in an unusual and addictive way. Sadly she isn’t here to enjoy it and I don’t think she has a particular fondness for limes but it makes me think of her all the same.
The actual process of putting this tart together reminds me quite a bit of a classic lemon meringue tart recipe I have. Similar way of putting the ingredients together and then adding in the butter afterwards. All in all it is deceptively simple for the result.
This is in fact very tart and also very creamy and rich. I’ve never cared much for lime tarts but I couldn’t resist a couple extra tastes of this filling. I think my prior experiences lacked the tartness and texture that make this particular tart so great.
This cheesecake is pretty easy to make and a bit lighter than your typical New York style. I ended up using a black cherry rum to soak our raisins and it was great. I’m not sure why we didn’t just sub with dried cherries but sometimes you think of these things just a little too late. We were baking this last minute and late and managed to get it all done from crust to cooling.I got some serious cracking on my tart just as Dorie had warned. The texture was so creamy and smooth and perfectly tangy with the cherry rum flavor adding some extra punch. I would love to try this with chopped, dried apricots or dried cherries and Scott and I even talked about experimenting with a chopped maraschino cherry version. The texture was fairly soft which proved difficult to cut pretty wedges until I realized the freezer would solve that problem. This was tasty and fairly easy and I have a feeling we’ll end up making it again.
We got a rare bit of rain in the Phoenix desert this week and it seemed perfect to make Real Hot Chocolate.It was so simple and so satisfying. A little milk, dark chocolate, sugar and a pinch of salt was all that was needed for a very satisfying drink.Notice the fancy marshmallows topping of the hot chocolate. These are courtesy of my husband Scott who decided to make some giant vanilla marshmallow squares to top this off.The hot chocolate was great and I really appreciated Scott going the extra mile and I think the marshmallow’s really made this special.
This has got to be the least amount of work for the biggest payoff in this entire book.We’re not supposed to publish the recipes for this book but I feel like it’s impossible to talk about this without doing that. Melt the melty stuff, toss with the other ingredients and then scoop it into some mini paper cups. These are delicious and actually end up looking fancy, or at least way fancier than the effort it took to make. They’re also kind of addictive so be sure to share.